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  #20  
Old 01-17-2018, 07:50 PM
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Hot damn, that sounds right up my alley. We eat a lotta chicken here cause itís one of the only things everyone will eat so Iím always looking for new ideas. Thanks!
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  #21  
Old 01-18-2018, 09:38 AM
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jeebuz chickenpattyfryindaddy..........those look friggin good as hell......what about cilantro, green onion, corn or black beans..........
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Old 01-18-2018, 11:55 AM
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Quote:
Originally Posted by Fishawn View Post
Anything else y'all can think of to consider adding?
definitely the jalapeno, onion and pineapple gig. Maybe even some black beans. Someone mentioned cliantro, bet that'd be good too.

Or maybe take it a different direction and put in some yellow curry, shredded carrots, bell pepper and a raisin or two.
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Old 01-26-2018, 02:23 AM
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Default Shredded Chicken Fritters

Mad Hunky Sweet Heat, added to the shredded chicken leftover taco fixins. Used smashed Cheese Its crackers as a binder, Mozzarella, Cheddar, Green onions, Tomato, Olives, finely diced JalapeŮos and Garlic & 2 eggs.Was pretty wet and did not bind as well as other tries, butt tasted fantastic. Cooked in a SS All-Clad pan with butter and EVOO instead of the usual non-stick skillet. Maybe the difference in color?




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Old 01-26-2018, 06:55 AM
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Yup. I'd hit that... too wet or knot...
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  #25  
Old 01-26-2018, 07:08 AM
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reason it didn't bind probably the crackers.
Lots of fat in crackers, that would melt out and make the mix more greasy.
I used to work in a biscuit(cookie)/cracker factory.
And what you do is mix the flavouring with hot oil, and it's sprayed on the crackers when they emerge from the oven.
I worked it out one night that I flavoured just over 1 million mini cheddars a shift :-)
The thing is baked crackers tend to have MORE fat than fried.
The hot dry cracker absorbs a lot of fat.
The fat is also what keeps them crunchy and stops them going limp as soon as you open the bag.
But not much good as a binder in something that will be cooked.


Flavours do sound great
That savoury salty hit you get from olives will work really well !
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Old 01-26-2018, 07:15 AM
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Quote:
Originally Posted by curious aardvark View Post
reason it didn't bind probably the crackers.
Lots of fat in crackers, that would melt out and make the mix more greasy.
I used to work in a biscuit(cookie)/cracker factory.
And what you do is mix the flavouring with hot oil, and it's sprayed on the crackers when they emerge from the oven.
I worked it out one night that I flavoured just over 1 million mini cheddars a shift :-)
The thing is baked crackers tend to have MORE fat than fried.
The hot dry cracker absorbs a lot of fat.
The fat is also what keeps them crunchy and stops them going limp as soon as you open the bag.
But not much good as a binder in something that will be cooked.


Flavours do sound great
That savoury salty hit you get from olives will work really well !
Hmmmm... good info aboot the crackers. Never knew that...
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  #27  
Old 01-26-2018, 11:06 PM
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They look great from here. Well done Fishawn!
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Old 01-27-2018, 11:19 AM
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I have got to try these!!!!
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